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Whipped cream cake with candied raspberries- 12/18/10

IF you are looking for an easy recipe then try the whipped cream cake.  Don't be alarm to see that there are no butter nor oil in this recipe.   In reality, the butterfat contained in the heavy cream is more than the butter usually added separately!  You can omit the raspberries and serve the cake with a doll up of whipped cream.  I made it fancier by adding the candied raspberries because I wanted something festive.

The  cake is simply gorgeous to look at and it is perfect for a Holidays party.

Close look at the cake.

View of the cake from the top.


Preparation work..

For the cake
2 cups of Flour, sifted 

2 teaspoons Baking powder
3/4 teaspoon Salt
1-1/2 cups Heavy cream, cold
3 large eggs, at room temperature
1 teaspoon Pure vanilla extract
1 cup plus 2 tablespoons Superfine sugar

For raspberry topping

Fresh raspberry

1/2 cup water

1/2 cup sugar

Raw sugar as needed


One 10-cup fluted metal tube pan, coated with baking spray and sprinkle with  flour


In a medium bowl, whisk together the ,flour baking powder, and salt and then sift them together to make the mixture easier to incorporate.

Mix the Liquid Ingredients
In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

In a medium bowl, whisk the eggs and vanilla just until lightly combined.

On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used).

Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Add half of the flour in the batter.

Stir and fold in the flour until most of it disappears

Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

Preheat oven at 375F

Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely.

The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened Whipped Cream and candied raspberries.

To make the simple syrup, put the water and sugar in a small pan and heat it until the sugar is dissolve.  Let it cool down to room temperature.  Pour the raspberries in the  simple syrup for about 10 minutes.

Remove the raspberries and let it dry for about 20 minutes and then coat it with raw sugar.

Decorate the cake.


Filed as: Cake/cookies

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